Bean there … done that is what I can finally declare, after my first visit to Fava, the fine dining Mediterranean restaurant.

The Fava Bean abounds in the Mediterranean region and is widely consumed in various forms, in the countries around the Mediterranean sea.
The restaurant has been named after the bean, to match the theme of its cuisine and the place is certainly a Fava’rite among lovers of good food and great ambience.

The restaurant that opened its doors in 2010, has undergone a recent face lift and the newly re-done interiors are awash with tones of teal and sea grey, shades that are reminiscent of the ocean and which mentally transport you on a holiday to the beaches of the Mediterranean.

There is an air conditioned section in the interior which one would opt for on a hot noon and the few tables for dining Al fresco, would be the choice on a cool, breezy evening by the fountainside. The main deck makes for comfortable seating at any time of the day.

I was invited to experience their new look and menu, at a lunch that showcased their exceptional food and drink, in equally delightful company.

The open bar literally churns out cocktails with the aid of the bright red Kitchen Aid mini (that the baker in me coveted dearly  ). Cryo-Tales, the in House Special Cocktails are infused with Liquid Nitrogen that magically transforms the frothing mass into frozen clouds of flavored alcohol … flavors that are all natural and not derived from syrups.

I had the Passionate which I would have named the PassionAid because of its relationship with the Kitchen Aid and not because of its possible potential  . This was created using Ketel One Vodka, passion fruit and lime.
I also cleverly managed to sneak in sips from my companions, from their Pink Bramble with gin and pomegranate juice and the Morgan Colada with Captain Morgan spiced rum, pineapple juice and coconut milk

Our appetizers were the vegetarian Polenta crusted crispy goat cheese and
thyme Roll, with the crusty exterior guarding its creamy insides and the
Mushroom, broccoli and onion sheesh kebab, steeped in a delightful marinade of garlic, oregano and all spice.

These was followed by the non-vegetarian Persian Chicken Jujeh Kebab, the
Adana Style Minced Lamb Kebab and the Grilled Garlic Krakauer Sausage with
baby potatoes and sunny side up egg.

The mezze with the plated Smoked Salmon labneh, capers, dill and paprika
tasted as good as it looked, with its Salmon rose at the center of the
radiating spokes of labneh.
What put the Star in the Star’ters though, was the light and
refreshing, Father Michael’s Valombrossa Burrata, with a hemisphere of cheese sitting pretty, atop a bed of beet stained labneh and sprinkled with dukkah and popped amaranth.

Off Beat and Of Beet and quite hard to Beat !!!

The vegetarian component of the main course was the brilliant Mediterranean
style Risotto with millet and black rice. A mingling of the native
ingredient with non native style, to fulfill their definition of good
food, as that which also contributes to local economies and sustainable
livelihoods.

In keeping with the beachy theme, the non vegetarians opted for seafood and
were served the Pistachio and Walnut Crusted Halibut.

Dessert was the Pannacotta with black pepper, chia seeds and scattered red grape. Silky smooth, delicate, mildly sweet and quite unusual and free of both guilt and sugar !!!

The next treat was the Caramel and chocolate flan, a salted caramel pudding, plated in what I would term an ‘architectural’ presentation and garnished with caramelized popcorn, that disappeared as soon as the pictures were clicked
… needless to say, this photographer did not get to taste any

Their ice cream shop, Minus 196 degrees, again uses liquid nitrogen to create
100% natural ice-creams, sorbets and frozen yoghurts. The counter can also be
accessed from the outside by passers by who are not necessarily dining here.
Dark Chocolate Decadence was our sin from the collection.
The single origin chocolate used at Fava, is proudly made from organically certified Indian cacao beans.

Fava uses ingredients that are organic and artisanal and are freshly sourced from local farmers and from their places of origin.

What is commendable about them is that they are not just a ‘pretty restaurant’ but also nobly aim to promote sustainable and responsible dining standards.

Visit them for a Fava’lous experience !!!

For more pictures see My Facebook – Fava Re-done

Mar 17th,2017